What's Cooking?

First, for my father-in-law who is quite allergic to shrimp, you might want to skip this post. To everyone else, welcome to the world of raw shrimp cooking. The grocer at our local Chinese store is very persuasive. I'm really not sure what I was thinking the other day when I went in and asked him for shrimp when I was hoping for pre-cooked, deveined, peeled. I mean, I know what kind of shrimp Chinese people like to eat. Sure enough, that's what I was offered. He made such a good sales pitch, I just couldn't say say no. Plus, I wanted to serve authentic for my guest coming that evening.

Shrimp are actually gray until they're cooked.

Yum, Yum! (Actually, I much prefer the other kind. Getting the brains out is rather messy work.)

I forgot to take a pic of the discarded shells, legs, brains, etc. You're glad, right?